METHOD

Place chickpeas and soaking water in a saucepan, bring to the boil. Reduce heat and simmer for 45-60 minutes or until chickpeas are tender. Drain, reserving cooking water, and set aside.

Bring a large saucepan of water to the boil, add fine sea salt, then malloreddus and boil for about 8 minutes, until tender.

Meanwhile, heat a large frying pan, add 1/3 cup of the oil and, when hot, add garlic, chickpeas and chilli. Cook over a medium heat for about 1 minute. Add vongole and Vermentino, cover, shake pan well and cook for another minute or two, until they open. Remove from heat. Remove any that haven’t opened and, using a blunt knife such as a butter knife, gently pry them open, if the meat is plump and intact on one side of the shell, use them; otherwise discard them. Remove meat from half the shells and return to the pan. Add half the bottarga and cook for another minute.

Add malloreddus to the sauce and toss for a minute or two to coat well, add a drizzle of extra virgin olive oil and a couple of tablespoons of reserved chickpea cooking water and stir it through well, adding a little more if necessary to give a creamy consistency. Sprinkle with remaining bottarga and parsley.